🚀 go-pugleaf

I'm actually posting this for high school student who is doing
a science fair project related to culturing yogurt. This person
has found that skim milk consistantly produces a dense yogurt
while whole milk give terrible results. This is not what he
is studying but does anyone have any ideas as to why this would
happen? Someone told me that the fat content retards the 
action of the culture, but this is only speculation. Please
e-mail me directly if you can help. Many thanks.

Richard Murphy